Paisley Print Chocolate Transfer Sheet

1. Lay out your chocolate transfer sheet, making sure the pattern is facing up. You might want to secure the corners down with some small weights.

2. Prepare your chocolate or your candy-melts, and leave to cool very slightly. Pour a little over your transfer sheet, and with an angled palette-knife, carefully spread your melted chocolate over the design. You want to make sure you are only spreading the top layer of chocolate so as not to smudge the pattern.

3. Once covered, leave the transfer to set for a few minutes, until the shine starts to disappear.

4. You can then pick up the sheet and wrap it around a cake, or use a cutter to punch designs into the chocolate. You can also score it into strips, and wrap it around a pin to create chocolate curls.

5. Once the chocolate has fully set, peel off the plastic sheet to reveal your beautiful work!

Melting and Tempering:

Candy Melts - Candy Melts work very well as a chocolate replacement, as they do not require tempering. They will set shiny and hard in a short space of time, and can be melted in the microwave or over a bain-marie.

Chocolate- Chocolate will provide a richer flavour, but will requiring tempering before use on the transfer. There are several methods, and we advise the following:

Melt about two thirds of your chocolate at 45degreesC. When it is completely melted, start adding some of the un-melted chocolate and stir it in.

With a chocolate thermometer, keep an eye on the temperature and keep adding un-melted chocolate until it has cooled to 32degreesC for dark chocolate or 30degreesC for milk and white chocolate. Make sure all your chocolate is melted.

To make sure your chocolate is fully tempered, spread a small amount on an even, cool surface. If you have tempered it properly, it will set fast and shiny. It is now ready to use! If it looks a little streaky, then you need to cool it a bit more by adding some more un-melted chocolate.

Tempering Methods:

Seeding: This method adds solid chocolate to molten chocolate to lower the temperature before heating it up to the final temperature. Bain Marie: The chocolate is melted above a hot bath, cooled above a cold one, and then heated again to reach its final temperature. Stone: A traditional artisan method where 2/3 of the molten chocolate is worked on a marble slab to lower its temperature then remixed into the remaining portion.

Storage:

Chocolate transfer sheets are best stored in a cool, dry place, away from strong lights and odours. If the weather is very warm, you can store them in the fridge in an airtight container.

Other uses:

Try lining flat moulds with the transfers, or cutting out smaller strips of the design to create wrappers for small cakes and cupcakes. You could also cut out long, thin strips to create ribbons with! For this, simply spread your chocolate over the strips, lift them up and fold into a loop, then leave them to set. Assemble a number of loops to create a bow.

Some chocolate transfers also work beautifully on sugar paste. For this, you would roll out your sugar paste, and then lay your transfer on top, with the design facing down. Smooth it on with a cake smoother, and with a hair-dryer on low heat, gently apply the design to the fondant, directing the heat-flow to the design and smoothing as you go.

*Weekend deliveries are only possible for orders placed Mon-Fri before 4pm.

Next Working Day Delivery (UK)

Any order placed before 4pm (3:30pm for edible images) Monday - Friday, with the Next Working Day Delivery option selected, will be dispatched for delivery the following business day (Monday - Friday), between the hours of 8am - 9pm. A signature is required for this method, so you will need to be at the delivery address to sign for it. Please allow an additional 24 hours for any order to be delivered to the Scottish Highlands.

If delivery cannot be made, DPD will try again on the next working day. If this is unsuccessful, it will be held at the depot for an additional 5 working days. After this, the parcel will be returned to us, at a surcharge of £5.

Please Note: None of our services are a guaranteed service. DPD have a 98% success rate on next day deliveries.

Pre-Orders

Any order containing a product that is listed as a preorder, will be held until the preordered item has arrived in stock. Orders containing a preorder cannot be split, if other items are needed before the expected delivery date, these items should be ordered separately.

Weekend Deliveries (UK)

Any order placed before 4pm* on Friday, with the "Saturday Delivery" or "Sunday Delivery" option selected, will be dispatched on the same day for delivery between the hours of 8am - 6pm on the selected day. A signature is required for this method, so somebody will need to be at the delivery address to sign for it. If the order is placed after the 4pm cut-off on a Friday, the order will be dispatched for delivery on the following weekend.

Please note we are unable to guarantee any order being dispatched to the Scottish Highlands to arrive within the quoted time frame.

*Orders for edible images have a cut-off time of 3:30pm – orders placed after this time will be dispatched for delivery the following weekend.